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Topic: CLOUDY Weizen (Read 2423 times)

So I brewed this hefe and fermented it with some strawberries. I've never used this yeast strain before (Bavarian Weizen - WLP351). I did notice in the starter that this yeast looked "clumpier" than any other I've used before. Now obviously hefes are supposed to be cloudy, but this one came out pretty dense. Tastes fine once the sulfur cleared out, but is this normal?

So I brewed this hefe and fermented it with some strawberries. I've never used this yeast strain before (Bavarian Weizen - WLP351). I did notice in the starter that this yeast looked "clumpier" than any other I've used before. Now obviously hefes are supposed to be cloudy, but this one came out pretty dense. Tastes fine once the sulfur cleared out, but is this normal?

Photo might not give it justice:

is this bottle or keg? besides the pectin mentioned, looks like the first pour from the keg when you get most of the yeast blow off.

How did you handle the berries? If you heated them prior to adding them to the fermenter it could be pectin haze.

I think this may be it. I usually steam my fruit which works quite well, but my steamer broke. This time I'd put the strawberries in shallow casserole dishes a baked them. Probably a bit too long. Nearly looked like puree when adding to the fermenter. I noticed a lot less fruit character too this time. Back to the steamer!

Strawberries are a low pectin fruit. I'm skeptical that that's the issue. How much did you use? Did the baked strawberries begin to jell as they cooled before you put them in the fermenter? If not, that's probably not it. Steaming is a better method, if you feel the need. You could also freeze them for a week before using them, that would break down the cell walls.

Strawberries are a low pectin fruit. I'm skeptical that that's the issue. How much did you use? Did the baked strawberries begin to jell as they cooled before you put them in the fermenter? If not, that's probably not it. Steaming is a better method, if you feel the need. You could also freeze them for a week before using them, that would break down the cell walls.

Or just roughly chop them add them without doing anything else. Works for me.

Strawberries are a low pectin fruit. I'm skeptical that that's the issue. How much did you use? Did the baked strawberries begin to jell as they cooled before you put them in the fermenter? If not, that's probably not it. Steaming is a better method, if you feel the need. You could also freeze them for a week before using them, that would break down the cell walls.

Or just roughly chop them add them without doing anything else. Works for me.

I have a hefe with added strawberries finishing up right now. I didn't do anything to the strawberries (except thaw them), before adding them to a secondary- should I have chopped them up?

Strawberries are a low pectin fruit. I'm skeptical that that's the issue. How much did you use? Did the baked strawberries begin to jell as they cooled before you put them in the fermenter? If not, that's probably not it. Steaming is a better method, if you feel the need. You could also freeze them for a week before using them, that would break down the cell walls.

Or just roughly chop them add them without doing anything else. Works for me.

Yeah, I know it sounds crazy but you can't overly concern yourself with sanitation of fruit. Yes, there may be some wild yeasts present but the beer is pretty stable at the point you add them in a secondary and the brewing yeast will easily outcompete anything else. I recommend washing well and freezing to break open the juices. But don't try to heat the fruit or you are ruining all the flavor and setting a pectin haze.